Quinoa Salad w/Currants and Edamame

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 258.2
  • Total Fat: 11.6 g
  • Cholesterol: 1.9 mg
  • Sodium: 140.5 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.6 g

View full nutritional breakdown of Quinoa Salad w/Currants and Edamame calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2 cups water
    1 cup quinoa-rinsed in cold water until bubbles gone
    1 red pepper chopped
    1 cup shelled edamame, defrosted if frozen
    2 tablespoons finely diced shallots
    1/2 cup dried currants
    1/2 cup sunflower seeds

    Viniagrette Dressing:
    3Tablespoons Seasoned rice vinegar
    3 Tablespoons extra virgin volive oil
    1-1/2 teaspoons Dijon Mustard
    1 Teaspoon honey


Bring water to a boil and a heavy medium saucepan. Meanwhile, wash quinoa in 3 chages of cold water then drain in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then turn down to a simmer, covered, until quinoa has absorbed all the water. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and cool completely, stirring occasionally. Add red pepper, edamame, shallots, and currants.
In small bowl mix all ingredients for Viniagrette and whisk well. Pour over quinoa and fold. Add sunflower seeds and serve. Can be made a day in advance.

Serving Size: makes 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFJUNE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.